Sorakaya Kofta Curry

3½ cups Grated Sorakaya
2 Tomatoes, chopped
6½ tbsp Chickpea flour / Besan
2 Onion, chopped
2 Sprigs Curry Leaves
1 bunch Coriander Leaves
2 tsp Ginger Garlic paste
2 tsp Red Chilli Powder
½ tsp Turmeric
1 tsp Garam Masala Powder
Salt to taste
2 tbsp Dry Coconut Powder
Oil to fry

Peel the skin of bottle gourd and grate it. Press the grated kaddu and squeeze out the water and spread it on a plate.
To the grated kaddu add besan, ½ tsp turmeric powder, 1 tsp red chillie powder, finely chopped coriander leaves, ½ tsp garam masala powder, and salt as required and mix well. Make small balls / flats out of this mixture.
Heat oil in a kadai and fry this koftas until golden brown on all sides. Take them out on a tissue paper to remove excess oil. You can serve them as it is with tomato sauce or make a curry with them.
Peel and finely chop the onions. Heat 4 tbsp of oil in a flat pan and fry the chopped onions until they are golden brown. Now add curry leaves, ginger garlic paste and turmeric. Saute for a minute and add red chilli powder, finely chopped tomatoes and salt as required and cook until they are soft. Now add dry coconut powder and a cup of water and let it boil. Add the fried koftas to this boiling mixture and cook on medium heat till the gravy becomes little thick and oil starts floating on top. Sprinkle garam masala powder and coriander and serve hot. This curry is a good combination with pulao, white rice, naan or rotis.